Spaghetti with Asparagus Sauce

A more wonderful asparagus recipe:

Prepare the two types of asparagus generously (ready to cook, e.g. peel, remove woody parts and dirt), cut in half lengthwise and cut diagonally about two cm long pieces.

Peel and chop the onion and garlic.

Heat the butter (1) in a frying pan. Sauté onion and garlic until light yellow. Add the asparagus. Extinguish with Noilly Prat and soup and cook the vegetables uncovered for eight to ten minutes, the liquid should boil by about half.

At the same time, boil enough salted water to cook the spaghetti al dente.

When the asparagus is just tender, add the cream and let it bubble up. Pour in the flour butter in flakes, the sauce should thicken slightly. Then add the basil and season the asparagus sauce with salt and pepper.

Drain the spaghetti, drain well, then mix with the asparagus sauce on the spot.

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